BBQ shrimp salad with Cilantro-Lime Dressing

White or black plate?
Day 4 of the lunch challenge!

The lunches of the week are healthy and light to get you refueled for the rest of the day. Enjoy

BBQ Shrimp Salad with Cilantro-Lime Dressing

Serves: 4


  • 2 tsp. smoked paprika
  • 1 tsp. Ancho chili powder
  • 2 tsp. Brown sugar
  • ¼ tsp. Cumin
  • ½ tsp. Sea salt
  • ¼ tsp. Freshly ground black pepper
  • 2 tsp. Chopped garlic
  • 1 tbsp. Olive oil
  • 1 lb. large shrimp, deveined and peeled
  • 2 bags mixed greens
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes
  • 2 Tbsp. Toasted pepitas (pumpkin seeds)

Cilantro-Lime Dressing

  • ½ small ripe avocado
  • 1 cup chopped cilantro
  • 2-3 small limes, juiced
  • ⅓ cup olive oil
  • ¼ tsp sea salt
  • ¼ tsp. Cumin
  • 1 tbsp. Honey
  • Water, as needed


1. Add first 8 ingredients together into a medium bowl. Mix together well, then add in shrimp and coat. Toss well.
2. Preheat grill to medium-high heat.
3. Grill shrimp just until pink, about 2-3 minutes per side. Squeeze lemon on top of shrimp if desired.
4. Add all dressing ingredients to a blender, except water. Blend, scraping down the sides as necessary. Add a little water as needed to thin out dressing.
4. Toss greens , cucumber and tomatoes with the dressing. Top salad with shrimp and pepitas.
serve with lime wedges and squeeze some lime on shrimp right before eating. 

Leave a Reply